Tenpin bowling: Sous chef takes helter skelter of rink in stride

George Lambert practises at Superstrike in Hastings before jetting off with the New Zealand men's team to compete in the Australian National Championship in Sydney in October. Photo/Glenn Taylor

No one understands better than George Lambert the analogy of getting out of the kitchen if you simply can't cope with the heat.

That's because the sous chef at Boardwalk Caf in Ahuriri takes in his stride just about any culinary challenge a restaurant kitchen can offer.

Lambert never entertains the thought of abandoning his shack of creative cooking when the stakes are raised so that's the sort of mentality he takes to the rink at Superstrike Tenpin Bowling in Hastings.

"When you go to the tournaments to qualify to make the rankings it's all one-on-one stuff to get extra points so you have to be psychologically tough," Lambert says.

The 20-year-old from Napier has become the first bowler from Hawke's Bay to represent the Adrian Judd-coached New Zealand senior men's team in October.

"It's very exciting because I wasn't expecting it," the national youth training squad member reveals after learning of his selection early this month, just before the Bay league began.

Lambert joins an Auckland and Wellington-heavy six-man side, including Craig Nevatt, Dave Warwick, Mark Francis, Blake Brooks and Zane Carlson, to play against their Australian counterparts in the annual Walter Rachuig Memorial Tournament in Sydney from October 17 to 26.

A six-member women's team is also going.

England-born Lambert arrived in the Bay 11 years ago with parents Kerry and Wayne after the family visited an uncle living here.

"Within two weeks we sold up everything [in Kent] to move here."

Seven years ago he took up tenpin bowling after the family went for a social night of games at the Hastings centre.

He caught the bug and centre owner Barbara Nonu introduced the then 13-year-old to the children's league.

"Barbara taught me everything about bowling and got me where I'm today," he says, grateful she still offers him discount rates to put in the hours necessary to make elite teams.

Lambert often makes monthly trips around the country to train or to Rotorua where he has sessions with Judd.

So what's it about releasing a heavy plastic sphere with two fingers and a thumb that got him hooked?

"It's the thrill of looking at the pins before knocking them down over and over and not worrying about setting them up again."

He harbours a desire to become professional some day before taking on the elite players in the United States.

"I'd love to but it'll take a lot of practice, like five hours five days a week."

He is indebted to his parents for transporting him to centres over the years to pursue his passion.

His head chef, Ian Hodgson, also is understanding when it comes to taking time off.

Lambert is looking for sponsorship to help with costs.

It helps that his girlfriend, Sophia Cachemaille, is studying to be a chef and works with him at Boardwalk.

"She's played tenpin a couple of times and enjoyed it, so my next project is to help her become as good as me," says the player who is ranked eighth in New Zealand.